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Copyright N° 



COPYRIGHT DEPOSIT. 



The Strength We Get 
from Sweets 



How Sugar — One of the Chief Sources 

of Heat and Energy — Serves 

Man at Every Age 

By C. HOUSTON GOUDISS 

Food Advisor of The People's Home Journal; Author of 

"Foods that Will Win the War" and "Making 

the Most of Our Meat Supply"; Food 

Economist of national 

reputation 



.£* 



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PRIVATELY PRINTED BY 

THE PEOPLE'S HOME JOURNAL 

NEW YORK 



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COPYRIGHT 1921 

F. M. LUPTON, PUBLISHER 

NEW YORK 



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The Strength We Get from Sweets 

HOW SUGAR— ONE OF THE CHIEF 
SOURCES OF HEAT AND ENERGY- 
SERVES MAN AT EVERY AGE 

^/l S far back as history goes, we find the 
mouth of mankind equipped with a "sweet tooth." 
Of course, sugar and syrups as we of to-day know 
them were unknown until comparatively modern 
times, but the most ancient peoples of whom we 
have knowledge satisfied their craving for sweets 
with honey— which is one of the ideal forms of sugar. 

This craving has grown with the ages, having 
developed amazingly within the last century. It has 
come to be as much a part of the normal food-urge 
as hunger for bread or thirst for water. From an 
average per capita consumption of about seven 
pounds in the early part of the nineteenth century, 
the most highly civilized nations have increased 
their use of cane sugar to more than ten times this 
allowance, and its popularity continues to increase. 
America has led the world in consumption of cane 
sugar, about eleven pounds per capita being used 
a century ago, and present estimates place the figure 
at from eighty -six to ninety-one pounds. 

Of course, there is a reason for such widespread 



THE STRENGTH WE GET FROM SWEETS 

use of any foodstuff. The fact that a few persons or 
groups may particularly incline to a certain edible 
means little. But when hundreds of millions exhibit 
the same preference, it must be accepted as conclu- 
sive evidence of something far beyond fad or fancy. 
In the case of sugar, science has answered the riddle 
of this increasing appetite. 

The King of Carbohydrates 

Sugar Cane was undoubtedly first used in the 
East, for mention of it is made in the sacred books 
of the Hindus and Chinese. The Persians and Arabs 
carried its cultivation westward and first made con- 
siderable use of sugar in the dietary, being doubt- 
less attracted by its power as a flavor. But it was not 
until the thirteenth century that their discovery 
of its delights became known in Europe, though for 
countless years honey had been a highly prized part 
of the menu. Then, little by little, it dawned on 
thoughtful minds that this most agreeable product 
of nature was something more than a mere palate- 
pleaser. 

"Here is a new food factor" said one scientist 
after another. "Here is a concentration of nutritive 
values which must be seriously dealt with as a prime 
source of heat and energy in the human body." 

Proceeding on this basis, scientists investigated 
and made a remarkable discovery. Sugar was 
revealed as a carbohydrate which, unlike starch, 
the other great carbohydrate, was partially "di- 
gested" before it melted in the mouth. 

All starch-foods must be dextrinized — or turned 



THE STRENGTH WE GET FROM SWEETS 

into sugar — before the blood can make use of their 
latent heat and energy. Sugar, of course, does not 
have to undergo such a change — hence its right 
to be called the king of carbohydrates. Also its 
right to be known as the quickest-burning fuel that 
can be fed to the stomach engine. 

A Source of Speedy Strength 

Just as the cook, who wants a quick, hot fire, 
feeds the kitchen stove fine-split wood, so the per- 
son who is in need of immediate relief from muscu- 
lar exhaustion eats sugar in some form. It may 
be a few pieces of candy, a few lumps of the crystal 
grains or a glass of highly sweetened drink. The 
form is not material. The fact remains that by so 
doing one has taken advantage of Nature's shortest 
cut to body stimulation through food. 

It is this that has made sweets a part of the ration 
of all modern armies ; that has implanted in children 
an ever-present desire for them; that has made 
sugar and foods containing a large percentage of it 
popular in all places at all times. 

The soldier is forced to exert his physical powers 
at a rate which would soon wear him out, only for 
the almost instant relief afforded by this quick- 
burning fuel. The child is a veritable dynamo of ac- 
tivity, and would soon deplete its reserve of strength 
if its system's call for sugar were not answered. 

In the very young baby this demand is supplied 
by the sugar in milk. About 50 per cent of the ca- 
lories of the breast milk is furnished by milk sugar. 
To the boy and girl it comes not only through milk, 

5 



THE STRENGTH WE GET FROM SWEETS 

but also through the innumerable sweets so dear 
to the heart of childhood. In the adult the same 
holds good, and the ever-growing popularity of all 
manner of sweets, from penny candies to high- 
priced preserves and appealing pastries, indicates 
that present-day standards of living demand the 
stimulation of this quickly assimilated food. 

The ancients may have got along without such 
things, unless wine and honey supplied all needed 
stimulation. We moderns however would find our- 
selves wondering which way to turn if some morn- 
ing we should awake in a sugarless world. 

A Food of Many Forms 

Not the least important fact connected with 
sugar is its varied form. For instance, the common 
granulated sugar, with which we are familiar, is 
only a form of one kind of sugar-cane sugar. 

In addition to this there is beet sugar, made from 
the sugar-beet and in every way similar and equal 
in sweetening quality to cane sugar; milk sugar, 
which is the saccharine element in the most popular 
of all drinks; grape sugar, so-called because of the 
fruit of the vine in which it is found; fruit sugar, 
which is common to all fruits ; malt sugar, which has 
valuable health qualities; maple and date-palm 
sugars, which come to us from the saps of these 
trees, and last but in many ways first, honey. Then 
there are molasses and corn-syrup — the expressed 
sweetness of the corn — and the vast number of 
sugar-syrups. 

All these are members of the sugar family, the 

6 



THE STRENGTH WE GET FROM SWEETS 

star performers in matters of quick nourishment. 
All of them have the sweetness which has made 
sugar universally liked, and while they vary in 
flavor and to some degree in nutritive value, they 
constitute a close-related group which contributes 
incalculably to the strength and welfare of the 
human race. 

A Condiment Now a Commodity 

Once a mere condiment, sugar in its myriad 
forms now has become a necessary commodity. 
Vast areas are devoted to the production of the 
cane and beets which are the commonest sources. 
Fruits of all kinds have been intensively cultivated 
because of their sugar content. Whole fleets are 
employed in sugar transportation, and it occupies 
a commanding place in world markets. All this 
is because of its remarkable value as a food — 
a source of the warmth needed for sustaining the 
temperature of the body and the muscular energy 
required for our varied activities. Without sugar 
there never could have been such a thing as the 
strenuous life ! 

With sugar — and when I say "sugar" I refer 
to sweets of every nature — it has been possible 
to maintain the pace of civilization and keep up 
physically with the rapid development of the 
human mind. 

It is the nearest to an entirely digestible food of 
all we eat. Nearly ninety-nine per cent of its avail- 
able nutritive provision is made use of by the blood. 
It contains neither protein nor fat, and when eaten 

7 



THE STRENGTH WE GET FROM SWEETS 

in reasonable measure and in combination with 
other foods which furnish a requisite amount of the 
other elements needed by the body, is one of the 
finest of all forms of highly concentrated foods. 

What Sugar Does to the Stomach 

Some years ago, sugar came in for much criticism 
and it was current opinion that it was hard on the 
stomach, that it hastened decay of the teeth, that 
it was responsible for gout and exerted a generally 
destructive influence on the body. These conclu- 
sions were based on wrong use of this wonderful 
foodstuff, and just as strong an indictment might 
be brought against butter, apples or any other 
popular foodstuff of diet which was over-used. 

Any food eaten to excess is hard on the stomach, 
and any soft food that gets between the teeth is bad 
for them. Also, to over-eat of sweets and neglect 
to thoroughly cleanse the mouth and teeth is to run 
the risk of indigestion and dental bills. But sugar 
with the possible exception of cane sugar is easily 
digested by the average stomach, and when not 
used to excess it does no more harm to the teeth 
than most foods. It is the excessive use of cane 
sugar, which easily undergoes fermentation and 
produces gas formation, that has brought about the 
wholesale condemnation of this valuable food. 

Cane sugar is agreeable to the taste. It gives 
strength to the muscles and helps lay down fat, but 
an excessive amount produces alcohol and irritant 
acids in the bowels by fermentation. Fruits and milk 
contain about five per cent, and this is the dilution 

8 



THE STRENGTH WE GET FROM SWEETS 

which is most suitable for consumption. Indeed, 
it would be far better if we could satisfy our crav- 
ing for sugar by the use of more fruit, since fruit 
sugars require no digestion, being ready for immedi- 
ate absorption and assimilation. Mary Hinman 
Abel in Farmer's Bulletin No. 93 U. S. Department 
of Agriculture, says a healthy adult can consume 
about a quarter of a pound of sugar in twenty- 
four hours. Beyond this, trouble may ensue. This 
sugar ration, of course, includes syrups, beverages 
and candy. 

The Child versus Sweets 

Until two years old children should get all their 
sugar from the milk they drink, and after that, until 
they are seven or eight, their allowance of sweets, 
especially candy, should be carefully regulated — 
Not so much because the sugar would harm them 
as for the reason that over-indulgence in it at such 
an early age is apt to induce a perverted appetite, 
and keep them from getting a sufficiency of ele- 
ments other than carbohydrates, thus leading to 
faulty nutrition and all its attendant evils. Cane 
sugar also frequently disagrees with young children, 
even causing poisoning in some, so that excessive 
sweetening should be avoided. Sweet fruits having 
the natural sugar, and figs, dates and raisins should 
be used in the place of candy. Raisins are good 
stewed for sauce, in cereals or puddings, or cooked 
with dried peaches or apricots to vary flavor. 
Most sugar should be supplied in this way. Plain 
candies and plain milk chocolate are the only kinds 

9 



THE STRENGTH WE GET FROM SWEETS 

that should be allowed. We want the child to grow 
and not to fatten, as fat children are often less re- 
sistant to disease. Sugar and candy also interfere 
with the proper composition of the teeth during 
growth, thus leaving them subject to decay, as these 
foods interfere with securing a sufficient quantity 
of each type of food necessary to nutrition. 

The consensus of scientific opinion on the diet 
of children is that sweets should be regarded as food 
and should form part of the meal, as sugar is too con- 
centrated and irritating to be taken on an empty 
stomach; that natural fruit sugars and honey are 
more desirable than cane sugar and that the quan- 
tity allowed should be carefully supervised so as not 
to unbalance the ration. Osborne of Yale asserts 
that "most older children eat too much sugar, 
especially in the form of candy. In fact, the enor- 
mous amount of candy manufactured and the in- 
ordinate use of sugar in soda and other soft drinks 
represent a mistake of civilization. The gastric 
digestion is generally delayed by much candy and 
sweetened drinks." 

The food value of sugar is beyond argument, 
however. It stands approved by science and popu- 
lar taste as one of the necessaries in the daily diet, 
and it should be recognized as a stimulator and pro- 
motor of nutrition in young children, besides having 
caloric value. 

Proper Praise for Busy Bees 

Because the bee was for many centuries the sole 
purveyor of sugar, it is only fair to give this model 

10 



THE STRENGTH WE GET FROM SWEETS 

worker a due measure of credit for having educated 
the race to its need for sweets. Milk and honey in 
abundance represented to the Jews the ideal land, 
and they wandered long and suffered much in search 
of it. Well they knew that milk and honey were 
basic foods which they needed to build their nation. 
Centuries before anyone ever had thought of 
sugar as we now know it, honey was the universal 
sweetener, and while its use for such purposes has 
decreased with the advent of the more plentiful gran- 
ulated, lump and powdered sugars, it is still highly 
prized and largely used, and justly so. For honey 
is the one concentrated sugar that can be eaten in 
its natural form, just as it comes to us. It needs no 
refining or processing of any sort, and like ripe, 
fresh fruits, communicates its food value to the 
system in exactly the way Nature intends it shall 
be received. 

Pure honey is in a class all its own. It is one of the 
few foods that cannot be successfully imitated, be- 
cause in passing through the body of the bee it se- 
cures a special protein and animal life elements that 
man cannot duplicate. It is one of the few forms of 
sugar that can be directly assimilated in the body, 
consisting of nearly equal parts of grape sugar and 
fruit sugar which require no digestion. And it has 
a fuel value higher than eggs or meat. 

Many eminent dietitians and food experts are of 
the opinion that honey should be more largely sub- 
stituted for cane sugar, claiming that its slight con- 
tent of formic acid tends to prevent fermentation, 

11 



THE STRENGTH WE GET FROM SWEETS 

which renders it less irritating to the digestive tract 
than cane sugar. Furthermore, unlike other sugars 
— with the exception of fruit sugars — it contains 
certain minerals — notably lime and iron — which 
are absolutely necessary to the proper sustenance 
of the body. 

Because it is the sugar gathered from plants and 
flowers, many of which are thought to possess medi- 
cinal qualities, honey is by many regarded as a valu- 
able aid in the treatment of certain affections, and 
as the most healthful form of sugar. It is a rich yet 
easily digested form of sugar which should be used 
far more widely than it is. In addition to its food 
value it is known to exert a slightly laxative influence. 
There can be no doubt of the wisdom of using it gen- 
erously in the feeding of children, and its flavor 
is so delightful that it has a specially valuable place 
in cookery and on the table — cakes, puddings, 
candies and conserves are all excellent when made 
with honey. 

In a recent nutritional experiment made by Philip 
B. Hawk of Jefferson Medical College, Philadelphia, 
it was found that bread spread with honey was 
digested and left the stomach as quickly as bread 
alone, which proves conclusively that the use of 
honey with bread in the diet of children is prefer- 
able to the eating of candy. Honey serves to make 
the bread more palatable, leading to a greater 
consumption of body building foods instead of 
depressing the appetite which is likely to be the case 
with candies which are eaten between meals. To 

12 



THE STRENGTH WE GET FROM SWEETS 

introduce honey freely into the diet of children, 
serve it with rice and breakfast cereals. Honey and 
cream make an ideal combination. Fruits both raw 
and cooked can be sweetened with it and for ice 
creams, gelatine, blanc mange and Bavarian creams 
it is a most pleasing flavoring. Honey candies and 
popcorn balls always please little folks and are 
wholesome. Cakes and cookies made with honey 
are delicious and have a surprising way of remain- 
ing fresh and mellow for long periods of time which 
is, of course, satisfactory to the thrifty housewife. 
From many angles we should indeed give proper 
praise to the busy bee. 
Direct-from-N ature Sugars 

Like honey, the sugar we get from fruits is easily 
assimilated in its natural form, and the fact that 
every fruit we eat does contain more or less sugar 
is a matter of large significance, as affecting the 
food value of this class of foodstuffs. 

In grapes, oranges, peaches, plums, bananas, and 
berries of all sorts and, among dried fruits, in dates, 
figs, prunes and apples, we get a notably large per- 
centage of natural sugar. It is this that gives dried 
fruits their high nutritive worth, and the fact that 
fresh fruits combine sugar with needed mineral 
salts makes them most useful, as well as palatable. 

This tree and bush provision of sugar does not 
end with fruit, however. There is some sugar in the 
sap of every tree, but in the sugar maple this qual- 
ity is so marked as to provide one of the most popu- 
lar forms — maple sugar. 

13 



THE STRENGTH WE GET FROM SWEETS 

Long before any white man set foot upon the 
shores of North America, the Indians were tapping 
the maple trees and, through evaporation, getting 
maple sugar. As a rule, it takes five gallons of the 
sap to produce one pound of sugar, but in various 
parts of this country the trees are so plentiful as to 
provide a grand total of millions of gallons of sap, 
some of which is boiled down to maple syrup. 

The Cane that Each Man Uses 

However averse some men may be to carrying 
a walking stick, every man, woman and child who 
has the chance daily uses one kind of cane — the 
kind that gives us the ordinary white and brown 
sugars of commerce. These sugars are the refined 
and crystallized juice of the sugar cane plant, which 
thrives in various parts of the world, and nowhere 
to greater perfection than in the southern part of 
the United States and the West Indies. From the 
same source also comes a large proportion of the 
syrups and molasses so widely used. 

The sugar cane itself is wonderfully nutritious, 
and in countries where it is grown is used as a staple 
food during the harvest season. For months at 
a time it is the chief food of the negro workers, and 
they thrive and grow fat on it. 

One notable fact in connection with cane sugar, 
and this is equally true of beet sugar, is its freedom 
from adulteration. At times there have been agita- 
tions about "sanded" granulated sugar, and 
"starched" powdered sugar, but countless investi- 
gations by the federal government have proved 

14 



THE STRENGTH WE GET FROM SWEETS 

such reports to be baseless. Another most interest- 
ing fact is that all sugars are almost wholly free from 
any form of germ life. 

Beet sugar, which in the finished state cannot be 
distinguished from cane sugar, is the product of 
a certain variety of beet which grows to immense 
size. It was first discovered by a German scientist 
nearly two hundred years ago, but not until Europe 
suffered a sugar shortage during the Napoleonic 
wars were the results of this discovery put to practi- 
cal use. Since that time its cultivation has been wide- 
spread, and to day a large part of the world's sugar 
supply comes from the beet. 

The Numerous Sugar Syrups 

Syrup is the liquid form of sugar, and there are 
almost as many different kinds of syrup as of sugar. 
Within recent years a new member has been added 
to this family, and from a strange source. Corn- 
syrup — obtained from the grain of the cultivated 
maize which the Indians grew here in ancient times, 
and which has been America's greatest food gift 
to the world — has within the last decade become 
widely popular. Before its time old-fashioned 
molasses — the open-kettle variety — and sorghum 
and maple syrup vied with each other for first place. 

These syrups had for many years been used 
in every part of the land, not only as a sweetener for 
foods eaten at the table, but also in cookery. Maple, 
highest in price because of its relative scarcity and 
the labor attendant upon its preparation, has led 
the list. Delicate in flavor, and of a delightful con- 

15 



TEE STRENGTH WE GET FROM SWEETS 

sistency, it has been justly lauded as a rare dressing 
for hot cakes and an ingredient for the making of 
sauces, cake icings and candies. 

Cane syrup, made from the juice of the sugar 
cane, has been immensely popular, and sorghum, 
made from the plant of that name has had wide 
vogue. In addition to these there are various sorts 
of home-made syrups which serve admirably as 
sweeteners and have a high food value. 

Many families use molasses in place of butter 
at certain times of year when the latter is high 
in price, and while, of course, it does not contain the 
same food elements, still it forms a splendid spread 
for bread. It is richly nutritious and is much more 
laxative than white sugar because it contains the 
organic salts which refined sugar loses in its pre- 
paration. The different kinds of syrups are em- 
ployed as sweeteners and flavors in cooking and in 
the making of beverages. 

Food Value of Confections 

Few persons who like and eat candy ever stop 
to think of it as nourishing food. The fact that its 
customary place in the order of things always has 
been that of a dainty calculated first of all to attract 
the eye and please the palate is responsible for this 
lack of proper consideration. 

Furthermore, it is so commonly eaten when the 
stomach is not in need of nutriment that the average 
person cannot be blamed for failing to include it in 
his thought of foodstuffs. But anything which con- 
tains a large percentage of sugar must be so ranked. 

16 



THE STRENGTH WE GET FROM SWEETS 

As a stimulant, candy, by reason of its sugar con- 
tent, is really a considerable factor in the constant 
war that must be waged against fatigue. Of its 
varied forms and flavors there is literally no end, 
though certain old standards, like molasses taffy, 
sour drops, caramels, chocolate creams and peanut 
brittle have come to be accepted as an inherent part 
of every community, large or small. 

When combined with nuts or chocolate in candy, 
sugar assumes a still more important role in the diet, 
for such combinations add fat and protein values, 
which, in connection with the carbohydrate of the 
sweet, provide what might be called a better bal- 
anced ration. 

This is particularly true of milk chocolate, which 
within the last twenty years has become almost the 
leader among popular confections. The fact that 
milk is used in the manufacture of this excellent 
food-candy is of itself a high recommendation from 
the health and nutritive standpoint, for no food can 
compare to milk for value. When nut meats are 
added to milk chocolate, the result is a sort of 
"meal in itself" though, of course, to complete the 
food elements needed, some greens and a breadstuff 
would have to be eaten at the same time. 

In the case of milk chocolate we see candy given 
its proper place in the diet. There is danger, when 
such concentrated sweets are eaten to excess 
between meals, of interfering with the digestive 
processes, and young children should be carefully 
guided in this matter. The best time to eat candy, 

17 



THE STRENGTH WE GET FROM SWEETS 

when it is used merely as a confection, is at the con- 
clusion of a meal. But when it is used as a food it 
can be taken as the need demands. 

Where Jams and Jellies Count 

No consideration of sweets would be complete 
without due reference to jams, jellies, and pre- 
serves. These are ideal conveyors of the strength 
that is in sugar, because they not only contain 
a large proportion of this valuable foodstuff, but 
so combined with fruit acids as to produce a particu- 
larly agreeable and healthful combination. 

The English always have been great consumers 
of such foods, and because of the abundance of fruits 
in this country, we Americans have more than fol- 
lowed their lead. Indeed, it is probable that to-day 
we lead the world in production and quality, and 
when it comes to the home-made varieties, there 
is no questioning our superiority. 

It is generally agreed among medical men and 
diet experts that jams and jellies are to be accepted 
as an ideal form of sugar-feeding. When it comes 
to flavor, nothing can exceed their goodness, and 
there is such a wide range from which to choose that 
every taste can be accomodated. 

Within recent years the commerical brands of 
these sweets have been so improved that to-day 
many of them are as pure and good as the best 
home-made. And far more convenient, when the 
housewife has to get along without help. 

So we see that sugar not only ranks with the food 
leaders, but by reason of the varied forms in which 

18 



THE STRENGTH WE GET FROM SWEETS 

it may be served, deserves a special place in our con- 
sideration. It is flavorful concentrated nourishment, 
a fuel which is practically wasteless and so widely 
and economically available as to make it one of 
Nature's best gifts to man. 



19 



RECIPES 

Maple Layer Cake 

Work one-third cupful of butter or margarin to a soft cream, and add 
gradually one cupful of sugar. When well blended add three well-beaten egg 
yolks. Sift together two and one-fourth cupfuls of pastry flour, three tea- 
spoonfuls of baking powder and one-eighth teaspoonful of salt. Add alter- 
nately to the first mixture with three-fourths cupful of milk. Fold in two well- 
beaten egg whites last and bake in two well-greased large layer cake tins or 
three small ones, in a moderate oven (350 degrees) about fifteen minutes. 
Cool and spread maple frosting between and on top of the layers. 

Maple Frosting 

Break one-half pound of maple sugar into small pieces and dissolve in one- 
half cupful of boiling water. Heat slowly to the boiling point and boil without 
stirring until a little of the mixture forms a firm ball when dropped into cold 
water. Remove at once from the fire and pour slowly onto the stiffly beaten 
white of one egg, beating the mixture constantly. Continue beating until the 
frosting is cool and stiff enough to spread on the cake without running. 

Fudge Cake 

Melt four squares of unsweetened chocolate over hot water, add one-half 
cupful of sugar, one-half cupful of milk and one egg yolk. Mix until smooth 
and continue cooking over hot water until thickened. Remove from fire and 
cool. Cream together one-fourth cupful of butter or margarin and one-half 
cupful of sugar. Add one egg and beat until smooth. Then stir in one-third 
cupful of milk and add one and one-fourth cupfuls of flour, two teaspoonfuls 
of Baking powder and one-eighth teaspoonful of baking soda sifted together. 
When well mixed stir in the chocolate mixture and one teaspoonful of vanilla. 
Bake in well greased shallow pans so that the cake is not more than one and 
one-half inches thick when baked. Cool and spread with fudge frosting. Cut 
in squares for serving. 

Fudge Frosting 

Mix one unbeaten egg white with one tablespoonful of evaporated milk 
or thin cream. Beat in one-half cupful of confectioners' sugar and when the 
mixture is smooth add two squares of melted unsweetened chocolate, one tea- 
spoonful of melted butter, one tablespoonful of cream or milk and one tea- 
spoonful of vanilla. Beat, and work in gradually enough confectioner's sugar 
to make a thick creamy icing. This should not run when put on the cake and 
should be spread roughly. 

Almond Crisps 

Blanch one-quarter pound of shelled almonds and chop them, not too fine. 
Place in a flat pan and bake in a slow oven until they are delicately browned. 
Drop one tablespoonful of honey in a saucepan and heat it slowly, stir in one 
cupful of sugar and continue stirring until the sugar is melted and light brown 

20 



THE STRENGTH WE GET FROM SWEETS 

in color. Stir in the almonds and vanilla, remove from fire, and pour at once 
onto a large buttered tin or a marble slab. Pull the mixture out as it cools 
if necessary, as it must be very thin. Cut or break into squares and when cold 
dip in melted sweetened cooking chocolate. Put on waxed paper to harden. 

Chocolate Souffle 

Melt two squares of unsweetened chocolate over hot water. Melt three 
tablespoonfuls of butter or margarin, add three tablespoonfuls of flour and 
when well blended stir in one cupful of milk. Cook until thick and smooth, 
then stir in the chocolate, the well-beaten yolks of three eggs, one-third cup- 
ful of sugar and one-eighth teaspoonful of salt. Cool slightly, fold in stiffly 
beaten whites of three eggs and one teaspoonful of vanilla. Pour into a well- 
greased pudding dish and bake in a moderate oven (350 degrees) for thirty 
to thirty-five minutes, or until well puffed up and firm to the touch. Serve 
at once with a vanilla or cream sauce. 

Steamed Fruit Pudding 

Work one-third cupful of butter or margarin until it is soft, add one cup- 
ful of sugar gradually, then beat in two eggs. Mix and sift together three cup- 
fuls of flour, one-fourth teaspoonful of salt and two and one-half teaspoonf uls 
of baking powder. Add to the egg mixture with two-thirds cupful of milk. 
When well mixed stir in two cupfuls of cranberries, blueberries, raspberries, 
finely chopped apples or any fruit and pour into a well-greased pudding mold. 
Cover and steam two hours. Individual molds may be steamed for forty-five 
minutes. Serve hot with hard sauce, cream or fruit sauce. 

Milk Sherbet 

Mix together one and one-half cupfuls of sugar and the juice of three 
lemons or of one lemon and two oranges. Add slowly one quart of milk. If the 
milk is added too rapidly the mixture will have a curdled appearance that 
will not affect the flavor or quality of the sherbet but rather spoils its appear- 
ance. Freeze, using three parts ice to one part salt. 

Ice Cream (Uncooked) 

Mix together one and one-half cupfuls of sugar, one quart of milk and one 
cupful of undiluted evaporated milk or fresh cream. Add two cupfuls of any 
crushed fruit and freeze in the usual manner. 

Ice Cream (Cooked Mixture) 

Scald one quart of milk. Mix together one and three-fourths cupfuls of 
sugar, two tablespoonfuls of flour and one-fourth teaspoonful of salt. Add two 
well beaten eggs and then stir in the scalded milk. Cook over hot water for 
twenty minutes, stirring constantly until the mixture thickens. Cool and add 
one cupful of cream or undiluted evaporated milk and two tablespoonfuls 
of vanilla. Freeze, using three parts finely cracked ice to one part salt. 

Three squares of melted chocolate may be added to the mixture just before 
taking it from the fire, if a chocolate cream is desired. Or two cupfuls of 
crushed fruit of any kind may be added just before freezing. 

21 



THE STRENGTH WE GET FROM SWEETS 

Chocolate Sauce 

Melt one tablespoonful of butter, add two squares of chocolate cut in 
small pieces and stir until the chocolate is melted. Then add one cupful of 
sugar, two-thirds cupful of milk and a few grains of salt. Heat slowly to the 
boiling point and boil without stirring for eight minutes. Then add one tea- 
spoonful of cornstarch mixed with a little cold water or milk and cook two 
minutes longer. Cool slightly, add one teaspoonful of vanilla and serve hot 
as a sauce for puddings, cake or ice-cream. 

One-half teaspoonful of essence of peppermint may be used instead of the 
vanilla to make a chocolate-peppermint sauce to serve with ice cream. 

Marshmallow Caramel Sauce 

Mix one cupful of brown sugar and one and one-fourth cupfuls of boiling 
water together. Heat slowly to the boiling point and simmer for twenty 
minutes. Remove from the fire and cool slightly, then beat in one-half cupful 
of marshmallow whip and one-half teaspoonful of vanilla . 

Butterscotch Sauce 

Mix together one and one-half cupfuls of brown sugar, two-thirds cupful 
of milk and one tablespoonful of butter. Heat slowly to the boiling point and 
boil eight minutes. Mix one teaspoonful of cornstarch with a little cold water 
and stir into the sauce. Cook two minutes, add one tablespoonful of butter 
and serve hot or cold as an ice cream or pudding sauce. 

Honey Ice Cream Sauce 

Melt two tablespoonf uls of butter, add two teaspoonf uls of cornstarch and 
cook slowly for two or three minutes. Add three and one-half cupfuls of honey 
and cook until a little of the mixture hardens in cold water. Remove from the 
fire, add one-fourth cupful of chopped nut meats and serve hot or cold. 

Butter Honey Cake 

Cream three-fourths cupful of honey and one-fourth cupful of butter 
together, add two unbeaten egg yolks and beat. Add two tablespoonfuls of 
orange juice, then sift two and one-half cupfuls of flour, one teaspoonful 
of cinnamon, one-fourth teaspoonful of salt, one-fourth teaspoonful of soda, 
one and one-half teaspoonf uls of baking powder. When well mixed, fold in two 
stiffly beaten egg whites and bake in small tins or a shallow pan. Cover with 
orange icing. 

Jelly Roll 

Beat two eggs and one-half cupful of sugar together until very light. Stir 
in one-half cupful of sifted pastry flour and one teaspoonful of baking powder. 
Beat until smooth, then pour into a well-greased shallow pan and bake in a 
moderate oven (350 degrees) about fifteen minutes. Turn out on a slightly 
dampened cloth sprinkled thickly with confectioners' sugar. Spread the cake 
quickly with any tart jelly or jam and roll up. Wrap the cloth tightly around 
the cake and let stand until cold. 



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